Cheesecake Factory Thai Coconut Lime Chicken Recipe

I love Cheesecake Factory recipes, and my husband and I make a point of visiting the restaurant every month to taste their yummy food. Just a week ago, we arrived around dinner time, and I was on the hunt for the perfect meal. That’s when I spotted a Thai dish called Thai Coconut Lime Chicken. I adore Thai food, so I couldn’t pass up the chance to try it. After one bite, I couldn’t stop eating—it was so delicious!

As a chef, I love recreating recipes, so I decided to try my hand at this one. After a few experiments, I finally nailed it. I knew many people would love this dish and want to know how to make it at home.

So, let’s dive into the full process and learn how to make this Cheesecake Factory Thai Coconut Lime Chicken Recipe!

Ingredients List

• 500 grams of chicken breast
• 100 grams of sugar snap peas
• 100 grams of shiitake mushrooms
• 50g sweetened coconut (or dissolve 1tsp of sugar in 1 tbsp. water and add to 50g of desiccated coconut)
• 50 grams of cashew nuts (roasted and salted)
• 1 lime (for zest and garnish)
• 1 tablespoon of honey
• 1 tablespoon of crushed ginger (or fresh ginger)
• 50 ml of lime juice
• 2 tablespoons of soy sauce
• 1 tablespoon of red Thai curry paste
• 200 ml light coconut milk (use full-fat if preferred)
• Fresh coriander (for garnish)

Kitchen Tools Needed

1. Mixing bowls
2. Measuring spoons and cups
3. A large frying pan or wok
4. A small saucepan
5. A spatula or wooden spoon
6. A knife and cutting board

Making Cheesecake Factory Thai Coconut Lime Chicken Recipe

Step 1 | Toasting the Coconut

1. Prepare the sweetened coconut: In a small saucepan, mix 1 tablespoon of water with 1 teaspoon of granulated sugar.
2. Heat the mixture: Place the saucepan over low heat until the sugar dissolves completely.
3. Add the coconut: Stir in 50 grams of desiccated coconut, allowing it to soak up the sweetened water.
4. Toast the coconut: Continue to stir the coconut over low heat until it turns a lovely golden brown. This will be the crispy topping for our curry. Once toasted, set it aside.

Step 2 | Preparing the Sauce

1. Combine ingredients: In a mixing bowl, combine 2 tablespoons of soy sauce, 50 ml of lime juice, 1 tablespoon of honey, 1 tablespoon of crushed ginger, and the zest of one lime.
2. Mix well: Stir the mixture until all the ingredients are well combined. Set this aside for later.

Step 3 | Cooking the Chicken

1. Heat the oil: In a large frying pan or wok, heat a little spray rapeseed oil (or olive oil if you prefer) over medium heat.
2. Brown the chicken: Add the chopped chicken breast to the pan and cook for about 3 minutes, until it’s just starting to brown and is no longer pink.

Step 4 | Combining Everything

1. Add the sauce: Pour the lime and soy mixture into the pan with the chicken.
2. Add the coconut milk: Stir in one tin of light coconut milk, bringing the mixture to a boil. Let it bubble away for 2-3 minutes.
3. Add vegetables and nuts: Toss in 50 grams of cashews, 100 grams of sugar snap peas, and 100 grams of shiitake mushrooms. Cook for another 3-4 minutes until everything is well combined and heated through.

Step 5 | Serving the Dish

1. Plate the curry: Serve the Thai Coconut Lime Chicken Curry hot, garnished with the toasted coconut and fresh coriander.

Recipe Notes

Here are some chef’s special tips and tricks you need to follow to make this dish perfect;

• Use Fresh Ingredients: Fresh ginger, lime, and coriander enhance the flavors significantly.
• Adjust the Spice Level: If you like it spicier, add more red Thai curry paste or some chopped fresh chili.
• Coconut Milk: Using full-fat coconut milk will make the dish richer and creamier.
• Chicken Alternatives: You can use chicken thighs for a juicier option.
• Vegetable Variations: Feel free to add or substitute vegetables like bell peppers, baby corn, or broccoli.

Recipe Variations

There are several ways to customize this dish to suit your taste:

1. Vegetarian Version: Replace the chicken with tofu or a mix of your favorite veggies.
2. Seafood Twist: Swap the chicken for shrimp or fish for a delicious seafood variation.
3. Extra Creamy: Use full-fat coconut milk or add a splash of cream for an even richer sauce.
4. Nut-Free: Omit the cashews if you have a nut allergy, and add extra veggies for crunch.

What to Serve with Cheesecake Factory Thai Coconut Lime Chicken

This dish pairs wonderfully with various sides:

1. Rice: Steamed jasmine or basmati rice is perfect for soaking up the delicious sauce.

2. Noodles: Try it with rice noodles or egg noodles for a different texture.

3. Salad: A light cucumber salad or a simple green salad balances the rich flavors.

4. Bread: Serve with naan or flatbread to mop up the curry.

Make Ahead & Storage Tips

Make Ahead: You can prepare the sauce and chop the veggies ahead of time. Store them separately in the fridge.

Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days.

Reheating: Reheat in a pan over low heat, adding a splash of coconut milk if the sauce thickens too much.

Freezing: This dish can be frozen for up to 2 months. Thaw overnight in the fridge before reheating.

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Frequently Asked Questions

1. Can I use a different type of meat?

Yes, you can substitute chicken with pork, beef, or even shrimp for a different twist.

2. How can I make it spicier?

Increase the amount of red Thai curry paste or add some chopped fresh chili peppers.

3. Can I use dried ginger instead of fresh?

Yes, but fresh ginger provides a more vibrant flavor. If using dried, use about 1 teaspoon.

4. Is there a substitute for soy sauce?

You can use tamari or coconut aminos for a gluten-free option.

5. What can I use instead of coconut milk?

You can use heavy cream or almond milk, but it will change the flavor profile slightly.

6. How do I prevent the coconut milk from curdling?

Cook the coconut milk on a gentle simmer rather than a rapid boil to prevent curdling.

7. Can I add more vegetables?

Absolutely! Feel free to add your favorite veggies to make it even more nutritious.

8. What can I use if I don’t have red Thai curry paste?

You can use green curry paste or even a mix of curry powder and chili paste.

Conclusion

There you have it—Cheesecake Factory Thai Coconut Lime Chicken! This dish is a delightful blend of flavors and textures, perfect for a special dinner or a cozy night in. The creamy coconut milk, tangy lime, and crunchy cashews make it irresistible.

I hope you enjoy making and eating this dish as much as I do. Give it a try, and let me know how it turns out in the comments! Happy cooking!

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